Earlier this year, I posted my Cooked Flour Frosting recipe and it’s become one of my most popular posts, to date. In fact, it’s #1 when you Google search “cooked flour frosting.” (Thanks to you all for making that happen!) Cooked flour frosting is such a wonderfully magical frosting made from a slurry of milk and flour. Once cooled, this slurry is added to butter and granulated sugar and is beaten until the sugar dissolves and the frosting transforms into a smooth, creamy concoction. Cooked flour frosting is such a great alternative to Swiss Meringue Buttercream. Swiss Meringue Buttercream can have quite a buttery taste which seems to be a point of contention for many. Cooked flour frosting has all the creaminess and smooth richness without that buttery mouthfeel. It is fast becoming one of my favorite frostings!
Unfortunately, the traditional cooked flour frosting recipe can get tricky towards the end of preparation, as adding the granulated sugar makes it quite finicky. If the butter is just the slightest bit cool or the sugar is not beaten enough, there can be a bit of graininess from the sugar crystals which is a no-no for any frosting. Well, after doing a little research online, I came across some cooked flour frosting recipes where the sugar was incorporated into the slurry as it was being made (whisked into the milk and flour mixture). The heat from cooking the slurry allows the sugar granules to dissolve completely and helps to create a velvety smooth cooked flour frosting every time.
I was so excited to try this new method on my own cooked flour frosting recipe, and I am thrilled to tell you that it worked. The result was the creamiest, most satiny cooked flour frosting I have ever made. Not a lump in sight, it all came together so seamlessly and the sugar being dissolved into the slurry produced a more naturally integrated sweetness that the original recipe seemed to lack.
I know many of my viewers have tried and loved the original recipe, but please, please do try this new even better version. You will love it as much as I do and you will never go back.
Below, I’ve included the new recipe with pictures to help guide you in making this even better cooked flour frosting, now one of my favorite frostings, ever. At the bottom of the recipe is a list of flavorings for your cooked flour frosting, too. But don’t stop there.. the flavor add-ins are endless! Have fun experimenting with them. Good luck and happy baking!
Even Better Cooked Flour FrostingRecipe by: Leelabean (Inspired by: www.southernfood.about.com) (Yield: About 3 cups, enough to frost a 2-layer 8″ cake) 3 T flour 1/2 c 2% milk*
1/2 c heavy cream*
1 c granulated sugar
1 c unsalted butter, room temperature** 1 t vanilla 1/4 t salt add-in flavors (see below)
*(You may substitute almond milk, coconut milk, or substitute milk for the heavy cream. Any milk or combination of milks, adding up to 1 c would work, here)
**(If you substitute vegetable shortening for butter, the resulting frosting will hold up excellently in warmer weather, while still remaining light, creamy, and satiny. I have used a 50/50 butter to shortening ratio and ended up with frosting that easily held up in 90ºF east coast weather. It pipes amazingly!)
In a liquid measuring cup, combine the milk and cream. In a small saucepan, pour about 1/4 c of the milk/cream mixture along with the 3 T of flour.
Whisk them together and turn the heat on low, slowly starting to cook it. It will begin to thicken.
As it starts to thicken, add the remaining milk/cream mixture as well as the granulated sugar and whisk vigorously to remove any lumps.
Continue to whisk until the mixture begins to boil. Then cook for an additional minute, whisking as you cook. The slurry will thicken a bit.
To ensure a lump free frosting, or if you found that you couldn’t remove all the lumps from your slurry, run your slurry through a sieve.
Take the slurry off the heat and let sit until cool, covered in plastic wrap to prevent any skin from forming. This mixture will be opaque and gelatinous, but will still flow. You may refrigerate it to speed up the process.
When the slurry in completely cooled, whip the butter on medium speed, until fluffy.
Add the slurry and salt and continue to beat until combined. Add the vanilla, mix well, and your frosting will be done. Smooth, satiny, perfect… every time.
Additional flavors (Add these flavorings as a final step, after adding the vanilla extract):
Chocolate Cooked Flour Frosting: Add 3 oz chocolate that has been melted and cooled for every 1 c of frosting. Blend well. (9 oz of chocolate per batch)
Cream Cheese Cooked Flour Frosting: Add 2 oz cream cheese for every 1 c of frosting and beat together. (6 oz cream cheese per batch)
Peanut Butter Cooked Flour Frosting: Add 2-3 T peanut butter for every 1 c of frosting. Blend well. (6-9 T per batch)
Nutella Cooked Flour Frosting: Add 2-3 T Nutella for every 1 c of frosting. Blend well. (6-9 T per batch)
Berry Cooked Flour Frosting: Add 2-3 T berry jam for every 1 c of frosting. Blend well. (6-9 T per batch)
Rose-Cardamom Cooked Flour Frosting: Add 3/4 t ground cardamom and 1/2 t rose essence per batch. Blend well.
Vanilla Cinnamon Cooked Flour Frosting: Steep 1 cinnamon stick with milk/cream by bringing to a gentle simmer for about 5 minutes. Let cool, remove cinnamon stick and use milk/cream as the recipe instructs. When blending the flour mixture with the butter, add 1 t vanilla extract and 1 t ground cinnamon. Blend well.
Vegan Cooked Flour Frosting: Replace milk and heavy cream in the recipe with an equal amount (1 cup) of any non-dairy milk. Increase the sugar to 1 1/2 cups. Replace the butter with vegetable shortening (like Crisco). Add flavorings as suggested above. You can increase the sweetness of this frosting by adding maple syrup one tablespoon at a time to the finished frosting and mixing well to incorporate. (shown below: Chocolate Vegan Cooked Flour Frosting)
Chocolate Chip Cookie Dough Cooked Flour Frosting: Substitute light or dark brown sugar for the granulated sugar in the recipe. Proceed with recipe as usual and fold in 1 c mini chocolate chips after butter has been incorporated into the frosting.
Sweetly ♥ Yours,